One of my favorite quick recipes is “Pasta with Fresh 5-Minute Basil Tomato Sauce” from Sarah Kramer’s book La Dolce Vegan! Vegan Livin’ Made Easy. She has a few different vegan cookbooks, and if you’re vegan you probably already own at least one.
This recipe is really fast, really yummy, and a nice change from regular tomato sauce and pasta. Usually I make it in the summer, but I realized I hadn’t made it in a while and summer is almost over! It went by so fast…
I stick pretty close to her recipe, but do a couple things a little differently. I can’t seem to ever follow recipes exactly! Here’s the way I do it.
Ingredients:
1 package pasta
4 tomatoes
2 tbsp olive oil
4-5 garlic cloves
1/4 cup fresh basil tightly packed
1/2 tsp salt
1/2 tsp ground black pepper
Dash of dried (or fresh) oregano
Directions:
- Boil the pasta.
- While it’s cooking, chop one tomato and set it aside for later.
- Finely chop (or press) the garlic and sautee it until golden.
- In a blender or food processor, blend together the remaining tomatoes, oil, garlic, basil, salt, pepper, and oregano until chunky. I recommend putting the tomatoes in the blender last so the other ingredients get chopped and mixed in before the tomatoes turn completely to liquid. The sauce can be a little watery, so if you don’t want that, you can squeeze out the seeds of the tomatoes before blending.
- Drain the noodles and place in bowls for serving. Add sauce, chopped tomatoes, and a sprig of basil on top.
